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Truly Candied Yams (Sweet Potatoes) Recipe

Truly Candied Yams (Sweet Potatoes) Recipe
  • Meal


  • Cusine


2 1/2 pounds sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds

1 cup light brown sugar

1/4 cup unsalted butter

1/2 cup water

1 tablespoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 tablespoon apple cider vinegar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon ground ginger


In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where necessary to fit them all. Set aside. In a small saucepan, combine brown sugar, butter, water, and salt and bring to a boil, stirring often, until syrup registers 220 degrees F (104 degrees C) on an instant-read thermometer. Stir in cider vinegar, cinnamon, allspice, and ginger, then pour syrup all over potatoes, spooning it over them as necessary to wet them completely. Cover baking dish with aluminum foil and place in a cold oven. Turn on oven to 250 degrees F (120 degrees C) and allow it to come up to temperature. Cook, stopping to flip and baste potatoes with syrup every 20 minutes, until tender throughout, about 1 hour 15 minutes. (Exact cooking time will depend on your oven, baking dish, and the size of your potatoes, so check frequently.) Remove foil and continue to cook, flipping and basting potatoes occasionally, until they are very soft and glazed in a rich brown syrup, about 30 minutes longer. Let cool slightly, then serve.